Thai Red Curry with Chicken
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I found some recipes online that call for a lot of ingredients in addition to the curry paste, but if you get a good authentic paste, you shouldn’t need any additional seasoning.
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Ingredients
- 1 pound chicken, diced
- 1 can coconut milk
- [1/4 cup curry paste, use 1/8 if you want it less spicy]
- 1 red pepper, diced
- 1 zucchini, cut into thin rounds
- 1 onion, diced
- 1 cup chicken stock
- 2 cups cooked brown rice
Instructions
- Stir-fry curry paste with half the coconut milk until dissolved, then add rest of milk and bring to a boil. Add chicken and cook, approximately 10 minutes. Add vegetables and chicken stock and cook until vegetables are tender. There will be a lot of sauce; this is typical for a curry! Serve with brown rice.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
